Found on alleasyrecipes.com. Posted for ZWT8-India.
Ingredients: [‘calf liver’, ‘plain yogurt’, ‘salt’, ‘ghee’, ‘gingerroot’, ‘garlic’, ‘onions’, ‘ground coriander’, ‘turmeric’, ‘tomatoes’, ‘cardamom seed’, ‘ground cayenne pepper’]
Quantity of Ingredients: [“1 1/2 lbs calf liver, sliced 1/2 inch thick and cut into 3/4 inch wide strips “,”1/2 cup plain yogurt”,”3 teaspoons salt”,”6 tablespoons ghee”,”2 tablespoons scraped finely chopped gingerroot”,”1 tablespoon finely chopped garlic”,”2 cups finely chopped onions”,”2 tablespoons ground coriander”,”1 teaspoon turmeric”,”1 cup fresh tomato puree made from 3 medium size ripe tomatoes (washed, chopped and rubbed through a fine sieve or food mill)”,”1/8 teaspoon cardamom seed, crushed with a mortar and pestle “,”1/8 teaspoon ground cayenne pepper”]
Number of Servings: 6
Steps: [‘Combine the liver, yogurt and 1 teaspoons of the salt in a bowl, and turn the liver strips about with a spoon until they are evenly coated. Set aside at room temperature and marinate about 30 minute.’, ‘In a heavy 10-12 inch skillet, heat 4 Tblsp. of ghee over high heat until a drop of water flicked into it splutters instantly. Stir in the ginger, then garlic. Add the onions and lower the heat to mod. Stirring constantly, fry the mixture for 7-8 min., until the onions are soft and golden brown.’, ‘Add the coriander and turmeric, stir for 1 min., and pour in tomatoes and remaining 2 teaspoons of salt. Stirring constantly, fry for about 2 minutes longer. Drain the marinade from the liver into the skillet, add the cardamom, cover tightly, and simmer over low heat for 5 minutes.’, ‘Meanwhile, heat the remaining 2 Tblsp .of ghee in a separate 10-12 inch skillet. Drop in the liver and, turning the strips constantly, fry over moderate heat for 3 minutes, or until they are delicately browned on all sides.’, ‘Then stir them into the simmering tomato mixture and bring to a boil over high heat. Immediately remove the pan from the heat and transfer the entire contents of the skillet to a heated platter or bowl. Sprinkle the top with red pepper and serve at once.’]